Method

Place the rice, horchata, milk, brown sugar and a pinch of salt in a medium-sized saucepan and bring to the boil.

Reduce the heat to a low simmer and stir fairly constantly for about 20 minutes, until you have a smooth, creamy rice pudding.This can be a little boring so make sure you’ve got nothing important to do, and maybe a book nearby!

When the rice has cooked through and the liquid is nearly absorbed, add the butter, zest and vanilla paste.

If you prefer a wetter rice pudding, feel free to add an extra splash of milk at the end of the cooking time.

Transfer to serving bowls and top with poached quinces and a drizzle of the quince syrup. Finish with a pinch of mixed spice, if desired.